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Read MoreYou don’t have to go to an upscale restaurant to enjoy tender sea scallops.
It takes less than 30 minutes to make most scallop recipes, and they can be seared, sautéed, grilled, or baked for a quick dinner. They can be made into a light ceviche or healthy salad and pair nicely with a variety of ingredients ranging from chicory to lentil.
If you want them to be perfectly sweet and buttery, keep an eye on the stove or grill so you can nail the timing. When done, the scallops will be opaque and breaking apart slightly along the edge. A fork should glide right through the scallops, which is a sign that it’s time to dig.
Enjoy!
Picture courtesy of Pineapple and Coconut
Don’t be intimidated by the sound of fancy flavors in the name. Instead, focus on the pairing of seared scallops and creamy risotto that you could be having for dinner. And since the combination of vanilla, lemon, and coconut is a bit extraordinary, this makes a great plate for special occasions or date nights.
If you aren’t shooting for an over-the-top meal, though, you can skip the risotto to slash the total fat content in half.
Serves 6
Ingredients
Risotto:
3 1/2 cups chicken stock
1 can (15 oz.) coconut milk, divided
1 Tbsp. unsalted butter
1 Tbsp. coconut oil
1/2 medium onion, diced small
Zest and juice of 1 lemon
1/2 cup white wine (such as pinot grigio)
1 1/4 cups Arborio rice
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/3 cup toasted unsweetened coconut flakes, divided
Vanilla Bean Beurre Blanc:
1/4 cup shallots, diced small
9 Tbsp. butter, cubed cold
1 cup white wine
1 tsp. white wine vinegar
1 Tahitian vanilla bean pod, seeds scraped out
1 tsp. pure vanilla extract
1/2 tsp. sea salt
Scallops:
16–20 (1 1/2 lb.) sea scallops
1 Tbsp. coconut oil
3 Tbsp. butter
2 tsp. pure vanilla extract
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
4 Tbsp. chives, diced super fine (garnish)
Nutrition Facts (Per Serving)
Calories: 776
Protein: 25 grams
Carbs: 44 grams
Fat: 51 grams
Picture courtesy of A Thought for Food
Cooked over a high heat on the grill, it’s a cinch to make scallops that are seared on the outside and tender on the inside. They pair well with just about anything, including grilled asparagus or skewered veggies.
For a gourmet accompaniment, this salad of citrus segments, creamy avocado chunks, and grilled lettuce provides an exploration of textures and bright flavors.
Serves 4
Ingredients
Scallops Salad:
20–25 large sea scallops (3 lbs.)
2 Tbsp. blackened seafood seasoning
2 1/2 Tbsp. extra-virgin olive oil, divided
2 Romaine lettuce hearts, washed and dried
1 1/2 tsp. red wine vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Avocado-Citrus Dressing:
1 orange, segmented
1 grapefruit, segmented
1 avocado, pitted and sliced
Juice of 1 lime
1 Tbsp. pure honey
1 Tbsp. fresh cilantro, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
Nutrition Facts (Per Serving)
Calories: 355
Protein: 40 grams
Carbs: 18 grams
Fat: 14 grams
Picture courtesy of Or Whatever You Do
Everyone at the table will be happy when dinner is smothered in this cream sauce.
It has white wine for class and depth of flavor, plus bacon for to satisfy serious carnivores as well as intense umami cravings. But this dish isn’t all about gut-busting ingredients. To go along with the lean and healthy scallops, there’s also a handful of baby spinach for good measure.
Serves 4
Ingredients
4 slices cottage bacon (or Canadian bacon)
8 large sea scallops, patted dry
1 large handful baby spinach
1 tsp. garlic
1 1/2 cup dry white wine
2 Tbsp. unsalted butter
1/4 cup heavy cream
8 oz. pasta, cooked and drained
1 oz. Parmigiano-Reggiano, freshly grated for garnish
Nutrition Facts (Per Serving)
Calories: 417
Protein: 22 grams
Carbs: 36 grams
Fat: 13 grams
Picture courtesy of The Woks of Life
If you’re making a quick seafood fried rice for dinner, you’d probably reach for shrimp. But adding scallops instead will take this ordinary one-pan dinner to a whole other level.
The recipe does call for XO sauce, which is hard to find outside of Asian grocery stores (and Amazon), but once you get a bottle, it’ll be gone fast because you can use it in place of fish sauce. XO sauce contains a mixture of dried shrimp and scallops, plus chili pepper and other spices.
Serves 6
Ingredients
4 cups cooked brown rice, cooled
3 Tbsp. oil, divided
1 lb. bay or sea scallops, rinsed and patted dry
4 large eggs
1 tsp. Shaoxing wine (rice wine)
1 tsp. salt (plus more to taste)
4 cloves garlic, thinly sliced
1 medium onion, diced
3 Tbsp. scallop XO sauce
Pinch of freshly ground white pepper
1 scallion, chopped
Nutrition Facts (Per Serving)
Calories: 662
Protein: 30 grams
Carbs: 106 grams
Fat: 12 grams
Picture courtesy of Rachel Khoo
This winter salad can be served as a light lunch, or divide the portions in have for a seasonal starter.
You’ll find the combination to be a unique mix of bitter yet slightly sweet flavors: chicory, olives, pomegranate, and grapefruit. It sounds a bit odd, but the arrangement is carefully put together in the way only a chef can. So it’s no surprise this is just one taste from the woman behind bestseller The Little Paris Kitchen and new release Rachel Khoo’s Kitchen Notebook.
Serves 2
Ingredients
2 grapefruits (or 4 blood oranges)
2 Tbsp. extra-virgin olive oil
3 red chicory, ends trimmed and separated into leaves
8 scallops with roes
20 green olives, pitted and finely chopped
1/2 pomegranate
2 Tbsp. finely chopped chives
1 Tbsp. extra-virgin olive oil
1 Tbsp. butter
Nutrition Facts (Per Serving)
Calories: 534
Protein: 23 grams
Carbs: 40 grams
Fat: 34 grams
Picture courtesy of Erren’s Kitchen
Cooked in a one-pan meal, scallops can soak up a whole lot of flavor. That’s part of the beauty of this paella – that and it only takes a half hour from start to finish.
Not only does the rice dish have scallops for protein, but there’s an equal amount of sausage. The chorizo adds spice, although there’s also saffron and smoked paprika in the paella to create a rich yet homey flavor.
Serves 6
Ingredients
4 cups chicken stock
Pinch of saffron
2 Tbsp. extra-virgin olive oil
14 oz. chorizo sausage, sliced
1 large onion, chopped
3 cloves garlic, chopped
14 oz. scallops, cleaned
1 cup dry white wine
2 cups long-grain rice
1 tsp. paprika
1 tsp. smoked paprika
Handful of fresh parsley, chopped
Nutrition Facts (Per Serving)
Calories: 599
Protein: 29 grams
Carbs: 55 grams
Fat: 25 grams
Picture courtesy of Savoring Today
When you can’t decide which kind of protein to cook up for dinner, there’s always surf ‘n’ turf. A thick slab of steak can use a “side” of lobster tail, prawns, or any filet of fish.
However, scallops just might outdo them all. In this recipe, both the steak and scallops are seasoned like scampi. And everything will be ready in 30 minutes!
Serves 2
Ingredients
2 medium filet mignon (about 6 oz. each)
6 Tbsp. butter, divided
1/4 cup green onion, finely chopped
3 large cloves garlic, minced
2 Tbsp. extra-virgin olive oil
6 large sea scallops
1/4 cup dry white wine
2 Tbsp. fresh lemon juice
1 Tbsp. minced parsley
1 Tbsp. fresh basil, sliced into strips
1/4 tsp. lemon zest
Dash of hot sauce
Salt and freshly ground black pepper to taste
Nutrition Facts (Per Serving)
Calories: 431
Protein: 32 grams
Carbs: 4 grams
Fat: 30 grams
Picture courtesy of Dash of Les
If you love shrimp ceviche, you’ve got to try this twist with scallops.
Scallop ceviche incredibly easy to make, although it presents like a restaurant appetizer. And it tastes like one too because the unusual combination of scallops and blood orange is divine. Of course, if you can’t find any blood oranges, another variety will work instead.
Serves 6
Ingredients
1 lb. bay scallops
Juice from 6 limes
Juice from 2–3 blood oranges
3 Tbsp. cilantro, finely chopped
3 Tbsp. red bell pepper, minced
2 Tbsp. red onion, minced
2 Tbsp. green onion, minced
1 Tbsp. extra-virgin olive oil
2–3 tsp. fresh minced jalapeno
1 tsp. freshly cracked black pepper
1/2 avocado, sliced (optional garnish)
6 blood orange slices (optional garnish)
Nutrition Facts (Per Serving)
Calories: 234
Protein: 14 grams
Carbs: 31 grams
Fat: 6 grams
Picture courtesy of No Recipes
If you don’t like spaghetti sauce, that doesn’t mean you’re stuck with alfredo when it comes to pasta.
Try this flavorful dish with curry, cayenne, garlic, ginger, and coconut milk. The bowl of rotini is topped with scallops and fresh cilantro. It’s curry; it’s pasta; it’s fresh seafood. What more could you ask for in a quick dinner for two?
Serves 2
Ingredients
7 oz. rotini (or pasta of choice)
8.5 oz. scallops
1 Tbsp. curry powder
1/4 tsp. cayenne pepper (or more to taste)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. vegetable oil
3 large cloves garlic
1 Tbsp. minced ginger
3/4 cups (about half a can) coconut milk
1 tsp. brown sugar
2 scallions, chopped
4 sprigs cilantro, chopped
Nutrition Facts (Per Serving)
Calories: 776
Protein: 37 grams
Carbs: 92 grams
Fat: 31 grams
Picture courtesy of Honest Cooking
Sea scallops instantly add a coastal touch to an ordinary plate of pasta. Then again, this dish is not exactly typical Italian fare.
Instead of marinara or pesto, the spelt pasta is tossed with white wine and cream. There’s also a touch of spring thanks to crisp fresh asparagus. The sweet, buttery scallops and salty prosciutto top it all off with protein and style.
Serves 4
Ingredients
1 lb. asparagus, ends trimmed before cutting into 1 1/2” lengths
1 lb. spelt pasta
3 Tbsp. extra-virgin olive oil
12 oz. fresh sea scallops
Salt and freshly ground black pepper to taste
4 oz. prosciutto, diced
1/4 cup finely minced onion
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup heavy cream
Fresh parsley, chopped (optional garnish)
Nutrition Facts (Per Serving)
Calories: 688
Protein: 39 grams
Carbs: 90 grams
Fat: 21 grams
Picture courtesy of Women’s Adventure Magazine
For this Italian seafood dish, the scallops and shrimp simmer slowly in the sauce. Called a rose, it’s just a mixture of tomatoes and heavy cream with a dash of crushed red pepper. Meanwhile, the pasta is prepared in boiling water.
Everything in this dish comes together effortlessly, so dinner will be done in no time.
Serves 4
Ingredients
1 Tbsp. extra-virgin olive oil
1 Tbsp. butter
1 lb. scallops
1 lb. shrimp, peeled and deveined
2 garlic cloves, minced
1/2 tsp. crushed red pepper
1 1/2 cups tomato sauce
1/4 cup heavy cream
8 oz. sprouted wheat pappardelle
Chopped flat-leaf parsley to taste
Nutrition Facts (Per Serving)
Calories: 557
Protein: 58 grams
Carbs: 50 grams
Fat: 13 grams
Picture courtesy of Tampa Bay Times
Unless you’re used to eating South American food, chances are you haven’t had mofongo, a vegetable mash similar to mashed potatoes.
Yucca root, aka cassava, has antioxidants called anthoxanthins, which are known to reduce risk of high blood pressure and heart disease. Green plantains, although they look like bananas, have more complex carbs than their yellow-peeled cousins. And both are great sources of potassium.
Serves 6
Ingredients
Mofongo:
1 lb. frozen yucca root
1 tsp. salt
4 cloves garlic
4 ripe plantains, sliced
Scallops:
6 large sea scallops (about 1/2 lb.)
1/4 cup extra-virgin olive oil
3 oz. chimayo chile powder (or other dried chile)
Tequila Sauce:
1 cup passionfruit juice
1 serrano chile, split in half
1/3 cup tequila
1 lb. unsalted butter
Nutrition Facts per Serving (half sauce reserved)
Calories: 673
Protein: 10 grams
Carbs: 40 grams
Fat: 71 grams
Picture courtesy of Constantly Cooking
If you’re feeling timid about searing scallops over high heat, here’s an alternative that takes the guesswork out of cooking them to their most tender. And like many one-pan scallop dishes, it uses cream and white wine, so you don’t have to miss out on that timeless flavor combo.
Maybe the best part of these baked scallops is being able to prep them ahead of time and finished a half hour before serving.
Serves 4
Ingredients
1 1/2 lb. bay scallops
5 Tbsp. butter, divided
3 Tbsp. all-purpose flour
1 cup chicken stock
2/3 cup heavy cream
1 tsp. fresh thyme (or 1/2 tsp. dried thyme)
Pinch of cayenne
Sea salt and freshly ground black pepper to taste
2/3 cup diced shallots
12 medium-sized mushroom caps, halved and sliced
3 Tbsp. white wine (or vermouth)
1 cup Panko bread crumbs
4 Tbsp. minced flat-leaf parsley
4 oz. Emmental or Gruyere cheese, freshly grated
3 Tbsp. extra-virgin olive oil
Nutrition Facts (Per Serving)
Calories: 718
Protein: 45 grams
Carbs: 36 grams
Fat: 44 grams
Picture courtesy of Confessions of an Overworked Mom
Take baked pasta to a whole new level by adding succulent scallops.
This Italian seafood dish is simple, yet will have your family raving that you’ve gone gourmet. Of course, you can opt to make the spaghetti sauce and cheese tortellini from scratch if you want to spend the day in the kitchen. Or, pick up frozen tortellini and a jar of tomato sauce so that this meal comes together in a snap.
Serves 4
Ingredients
1 lb. bay scallops (fresh or frozen)
2 packages (9 oz. each) frozen cheese tortellini
1 jar (24 oz.) spaghetti sauce
2 oz. (1/2 cup) shredded mozzarella
2 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper to taste
Parmesan, freshly grated (optional garnish)
Nutrition Facts (Per Serving)
Calories: 583
Protein: 39 grams
Carbs: 62 grams
Fat: 20 grams
Picture courtesy of Scrumpdillyicious
Since scallops are naturally fat-free, there’s no reason to hold back on what you add to the main protein. Maybe that’s why scallops wrapped in bacon are so popular.
If you ask me, though, it’s probably due to the pairing of flavors and textures. They’re like opposites coming together to form the perfect appetizer – especially if you are having them before a thick, juicy steak.
Serves 12
Ingredients
12 sea scallops
1/4 cup extra-virgin olive oil
Sweet & spicy barbecue rub of choice
1 lb. thin-sliced bacon
Nutrition Facts (Per Serving)
Calories: 239
Protein: 23 grams
Carbs: 1 gram
Fat: 15 grams
Picture courtesy of Sweet Paul
Since scallops have a light, slightly sweet flavor, they taste excellent with a robust spice like curry. The depth of flavor is offset by the tartness of grapefruit, as well as the mild and creamy avocado.
Best of all, these scallops cook up in just a minute. So this dish will be ready as soon as you prep the ingredients and heat up the pan.
Serves 4
Ingredients
12 large scallops
Curry powder to taste
1 Tbsp. butter
1 red grapefruit, segmented
1 avocado, cubed
Flaky sea salt and red peppercorns (garnish)
Nutrition Facts (Per Serving)
Calories: 218
Protein: 16 grams
Carbs: 9 grams
Fat: 13 grams
Picture courtesy of Food & Wine
This sophisticated scallop appetizer was created by celeb chef Marcus Samuelsson for an episode of The Taste. Of course it’s delicious, but it’s pretty complex for everyday dining.
If you want to enjoy his sophisticated global flavor combinations while relaxing around the dinner table, you need his cookbook Marcus Off Duty: The Recipes I Cook at Home. It includes sections on street food, playing with fire, and cooking with kids.
Serves 12
Ingredients
Ceviche:
12 bay scallops
12 amaebi shrimp (sweet sushi prawns)
1 tsp. shrimp powder
3 oz. corn
3 oz. mescal
.1 oz. tomato powder
Shrimp Broth:
8 oz. shrimp heads
2 Tbsp. grapeseed oil
1 small clove garlic
1/4 tsp. mitmita (Ethiopian spicy chili blend)
2 cups coconut water
Fresh lime juice to taste
1 tsp. shrimp powder
1/4 red onion, sliced into 1/2” strips
Nutrition Facts (Per Serving)
Calories: 117
Protein: 11 grams
Carbs: 7 grams
Fat: 3 grams
Picture courtesy of Peter Gordon
Due to their subtle seafood flavor, scallops can be a canvas for the interplay of two softer elements.
In this case, that’s artichokes and truffles. Although awesome in their own right, the mellow flavors in artichokes and truffles can both get lost among gamier meats. Here, instead of being overshadowed, they get to be the share the spotlight with scallops.
Serves 4
Ingredients
1 lb. Jerusalem artichokes, peeled
3/4 cup + 1 Tbsp. heavy cream
Ice cold water
2 Tbsp. vegetable oil
Salt and freshly ground black pepper
1 tsp. lemon juice
1 tsp. white truffle oil
18 oz. scallops, trimmed
2 Tbsp. thinly snipped chives
Nutrition Facts (Per Serving)
Calories: 457
Protein: 25 grams
Carbs: 24 grams
Fat: 29 grams
Picture courtesy of Dan Clapson
Because of their tender yet firm texture, scallops were practically made to go with a bean or lentil salad like this one.
Don’t let the name salad mislead you. This one is hearty with not just red lentils but chorizo. The base flavors are complemented by diced apple, Dijon mustard, and a couple splashes of white wine.
Serves 4
Ingredients
1 Tbsp. + 2 tsp. camelina oil (or flax oil), divided
12 medium scallops
1 Italian chorizo sausage, diced
2 splashes white wine
1 Tbsp. unsalted butter
Zest and juice of 1 lemon
4 cups par-cooked red lentils
1/4 cup fresh Italian parsley, finely chopped
1 small Spartan apple, diced
1 Tbsp. grainy Dijon mustard
Salt and freshly ground black pepper to taste
Nutrition Facts (Per Serving)
Calories: 776
Protein: 57 grams
Carbs: 119 grams
Fat: 9 grams
Picture courtesy of Be Mindful Be Human
Eating clean is easy when you stick to a dinner of seafood and vegetables. And it’s easy to eat your seafood and veggies when they’re served in this mouthwatering package.
Scallops are often wrapped in bacon, but you can replace that with zucchini without sacrificing presentation. In fact, the plate is an eyeful of color with tomatoes, beets, and watercress.
Serves 1
Ingredients
2 Tbsp. butter
1 bunch watercress
1 Tbsp. canola oil
1 fennel bulb, cut into 1/4” wedges
1 small zucchini, thinly sliced lengthwise (as with a mandolin)
8 sweet cherry tomatoes, cut into quarters
1/2 purple beet, cooked and cubed
3 scallops
Salt and freshly ground black pepper to taste
4 thyme sprigs
Nutrition Facts (Per Serving)
Calories: 680
Protein: 30 grams
Carbs: 59 grams
Fat: 39 grams
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Learn what causes “skinny fatness” and how to fix it.
Read MoreIf you want big, strong, round delts that pop, you want to do these shoulder exercises and workouts.
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Many companies use shipping and handling fees to increase their profit margins, but here at Legion, we hate profits, so our shipping is free!
Okay, so we do dig on profits, but we also go in for happy customers, and free shipping works like gangbusters. So, if you live in the UK or Canada, your order ships free when it’s over $99.
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We just . . . wait for it . . . give you your money back. No returns. No forms. No nonsense. Holy moo cows.
That means you can say “yes” now and decide later. You really have nothing to lose.
Many companies use shipping and handling fees to increase their profit margins, but here at Legion, we hate profits, so our shipping is free!
Okay, so we do dig on profits, but we also go in for happy customers, and free shipping works like gangbusters. So, if you’re outside the USA, your order ships free when it’s over $199.
Why the restriction on international orders? Unfortunately, shipping abroad is very expensive, and if we didn’t require a minimum order size, we’d lose a lot of money. But! We're also hustling to improve our international logistics and will be passing our savings along to our international customers.
Also, if you don’t absolutely love our stuff for whatever reason, we don’t request you deliver it to a PO box in the Gobi Desert by carrier pigeon.
We just . . . wait for it . . . give you your money back. No returns. No forms. No nonsense. Holy moo cows.
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Many ingredients in supplements don’t have any scientifically validated benefits, and many ingredients that do are often underdosed to the point of irrelevance.
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Every bottle of Pulse is guaranteed to provide exactly what the label claims and nothing else—no heavy metals, microbes, allergens, or other contaminants.
While these types of chemicals may not be as dangerous as some people claim, studies suggest that regular consumption of them may indeed be harmful to our health. And that’s why we don’t put any of them into our products.
Before you buy a sports supplement, you should know that it's clean, safe, and transparent. And that's exactly what Labdoor's third-party testing and certification means.
It's hard to know for sure, but this probably makes Pulse the most-popular all-natural pre-workout supplement in the world.
If you don’t absolutely love this product, just let us know, and we’ll give you a full refund on the spot. No forms or return necessary.
Analyzed for purity and potency in a state-of-the-art ISO 17025 accredited lab by Labdoor™, the gold standard of third-party lab testing.
Analyzed for purity and potency in a state-of-the-art ISO 17025 accredited lab, the gold standard of third-party lab testing.
This product doesn’t just “contain natural ingredients”—every ingredient is naturally sourced from plants and animals. This product contains no artificial or synthetic sweeteners or flavors of any kind.
Our scientific review board of nutritionists, dietitians, molecular biologists, doctors, and other accredited experts is responsible for reviewing every article, podcast, and video we produce to ensure they’re evidence based, accurate, trustworthy, and current.
Thanks to their connections, credentials, and academic experience, this team of MDs, PhDs, and other professionals has access to a wealth of research published in the largest and most prestigious journals in the world.
This allows them to not only review individual studies but also analyze the overall weight of the evidence on any and all topics related to diet, exercise, supplementation, and more.
If you feel that any of our content is inaccurate, misleading, out-of-date, or anything less than factual, please let us know in the comments section of the article in question.
We follow a detailed, rigorous, multi-step process to create content that meets the highest standards of clarity, practicality, and scientific integrity.
First, our research associates provide our editorial team with accurate, up-to-date, proven scientific evidence.
Then, our editorial team uses this research to draft articles and outlines for podcasts and videos.
Finally, our scientific review board reviews the content to ensure all key information and claims are backed by high-quality scientific research and explained simply and precisely.
If you feel that any of our content is inaccurate, misleading, out-of-date, or anything less than factual, please let us know in the comments section of the article in question.